Reuben Sandwich Recipe
This classic Reuben sandwich is a deli-style indulgence that's easy to make at home! Great for using your leftover corned beef from St. Patrick's Day.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
- 2 slices rye bread (preferably, marble)
- 1 tablespoon butter , softened
- 2 tablespoons Russian dressing
- 2 slices Swiss cheese (or more, to taste)
- 3-4 ounces corned beef , thinly sliced
- 1/4 cup sauerkraut , drained
- pickles and potato chips or French fries (for serving)
Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down.
Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.
Calories: 828kcal | Carbohydrates: 40g | Protein: 37g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 2484mg | Potassium: 546mg | Fiber: 5g | Sugar: 8g | Vitamin A: 880IU | Vitamin C: 35.8mg | Calcium: 500mg | Iron: 4.6mg